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From the Archives: Chicken and "Slick" Dumplings

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An oldie and still a goodie. [Photograph: Yvonne Ruperti]

Editor's Note: From the Archives serves up popular existing recipes from our archives.

Chicken and dumplings aren't just chicken and dumplings. Some folks make theirs with tender, moist, and fluffy dumplings simmered in the broth. Others bake theirs open, topped with biscuits that brown on top and turn soft and moist underneath.

Then there's "slick" dumplings—the kind that resemble thick sheets of slippery pasta dough more than biscuits. These flat dumplings start out as biscuit dough, but they get rolled out and cut into squares before simmering in the chicken broth. Even though they do end up puffing a little, the surface of the dumplings becomes rather slick. The excess flour helps to thicken the broth. The result is a chicken-rich and particularly hearty soup, a nice switch-up from the standard chicken broth with noodles or rice. It's one of the most comforting fall dishes we can think of and a surefire remedy for the upcoming daylight savings blues.

Read more about them here, or jump straight to the recipe.

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